Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad

This Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad has it all!!! Nutty sweet black rice, sweet smoky pumpkin, fresh tangy goats cheese, sweet cranberries and crunchy pistachios. Delicious as a main or a side, this is the perfect dish for fall.

This is the second black rice and pumpkin dish I have shared in as many weeks, but I can’t help it. I LOVE pumpkin, so when spring hits here (and thus fall hits the states) I jump on that pumpkin train and ride it all the way through ’till thanksgiving (and beyond 😉 )

And Black rice is my latest addiction, regular readers will know I get food addictions!!! Charred lemon is still a favourite, although I progressed to charred lime in this weeks gin and tonic.

I do wish black rice stayed black after cooking, the colour straight from the packet is so dramatic – although I do love the red mahogany hue it has when cooked.

That is what makes this Black Rice, Goats Cheese and Maple Roasted Pumpkin so pretty. You have the gorgeous red/purple rice, the vibrant orange roasted pumpkin, the bright white goats cheese and the flashes of green/pink pistachio. It is a technicolour salad perfect for fall.

Just look at the beautiful colours in this Black Rice, Goats Cheese and Maple Roasted Pumpkin Salad.

Isn’t it beautiful!!! It also tastes delicious, which is pretty important 😉

The pumpkin is coated in a glaze of olive oil and maple syrup and then roasted until tender and lightly charred. Sweet tasty chunks of fall yumminess!!!

This sweet pumpkin is paired with creamy tangy goats cheese. OH SO GOOD!!!!

Doesn’t this picture makes you drool!!!!!

I made a big batch of this up and once I had eaten pretty much my body weight up, I handed out a couple of boxes to friends for a final taste test.

It was a bit of a hardship to give this Black Rice, Goats Cheese and Maple Roasted Pumpkin Salad away, but sharing is caring 😉

And I know my gorgeous friends appreciate the food and are my most honest critics. This salad could have won awards. The feedback was sensational!!!

I am going to make a side of this for my Thanksgiving menu this year. It is perfect as a side or a vegetarian main. WINNER!!!

Whilst the pumpkin is cooking prepare the dressing.

To serve

Take a large bowl, add the rice and tip in the pumpkin along with any remaining oil on the baking sheet.

Sprinkle over the dried cranberries, pistachios and then the crumbled goats cheese.

Serve with a drizzle of the maple dressing.

Recipe Notes

1 small pumpkin yielding 4 cups raw peeled and cubed

Nutritional Info Based on serving 8 as a Side Dish

Nutrition Facts

Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad

Amount Per Serving

Calories 303Calories from Fat 99

% Daily Value*

Total Fat 11g17%

Saturated Fat 2.5g13%

Cholesterol 4mg1%

Sodium 108mg5%

Potassium 1382mg39%

Total Carbohydrates 46g15%

Dietary Fiber 2.5g10%

Sugars 12g

Protein 6.5g13%

Vitamin A291.1%

Vitamin C19%

Calcium6.7%

Iron12.1%

* Percent Daily Values are based on a 2000 calorie diet.

If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like this Black Rice, Goats Cheese and Maple Roasted Pumpkin Fall Salad.

It isn’t everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!

The photos are absolutely BEAUTIFUL. Loving the Fall colors of the dish. I have so many different types of rice at home, I’m not sure I could justify buying black rice as well… but that doesn’t mean I won’t do it. Looks like a good recipe!

Sprinkle some food love on your family and friends.

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